All posts in Benvenuti to the Barilla Test Kitchen

Benvenuti to the Barilla Test Kitchen!

By: | 0 Comments | On: January 27, 2014 | Category: Benvenuti to the Barilla Test Kitchen

Benvenuti to the Barilla Test Kitchen! As you probably know, we launched our Barilla Gluten Free Pastaat the end of 2013 after nearly four years in development. As widespread as gluten free has become, it was next to impossible to find a pasta option that looked and tasted like pasta…until... more

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Benvenuti to the Barilla Test Kitchen: Trend #3: Molecular gastronomy, mainstreamed

By: | 0 Comments | On: May 27, 2013 | Category: Benvenuti to the Barilla Test Kitchen

  While the molecular gastronomy trend has mostly passed in Italy, there are many elements and techniques that remain and have become part of everyday cooking. Sous vide is very common – you even see it inNew York at Eataly to keep mozzarella at a proper temperature. Some nitrification still... more

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From the Test Kitchen:

By: | 0 Comments | On: April 27, 2013 | Category: Benvenuti to the Barilla Test Kitchen

Benvenuti to the Barilla Test Kitchen! To help our customers stay ahead of what’s next in Italian cuisine here in the U.S., we’ve looked at leading trends happening on the menu in Italy today. Along with my colleagues in Parma and Milan, there are a few main themes we spotted... more

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